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| Main ingredients | Raw jackfruit, Basmati rice, Ghee, Caraway seeds, Green cardamoms, Black cardamoms, Cinnamon, Onions, Tomatoes, Yogurt, Fresh coriander leaves, Cloves, Saffron milk, Fresh mint leaves, Garam masala powder, Fried onions, Screwpine water |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 40-45 minutes |
| Cook time | 45-50 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingrédients
- 500 grams raw jackfruit (kathal), peeled and cut into 2 inch pieces
- 1½ cups basmati rice, soaked for 30 minutes and drained
- Oil for deep frying
- 3 tablespoons + 2 teaspoons ghee
- ½ teaspoon caraway seeds (shahi jeera)
- 4 green cardamoms
- 3 black cardamoms
- 2 one-inch cinnamon sticks
- 2 onions, sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons red chilli powder
- 3 medium tomatoes, chopped
- Salt to taste
- 1½ cups yogurt, whisked
- ½ cup chopped fresh coriander leaves
- 3 cloves
- 2 tablespoons saffron milk
- 10-15 fresh mint leaves + for garnish
- 1 teaspoon garam masala powder
- ½ cup fried onions + for garnish
- ½ tablespoon screw pine (kewra) water
- Raita for serving
Method
- Heat sufficient oil in a kadai, slide in jackfruit pieces and deep-fry till golden brown and crisp. Drain on absorbent paper and set aside.
- Heat ghee in a non-stick pan, add caraway seeds, 1 green cardamom, 1 black cardamom and 1 inch cinnamon, mix and sauté till fragrant.
- Add onions, mix and sauté till they turn golden brown. Add ginger paste and garlic paste, mix and sauté for 30 seconds.
- Add turmeric powder, cumin powder, coriander powder and red chilli powder, mix well and saute for 1 minute.
- Add tomatoes and mix well. Add salt, mix and cook for 5-6 minutes on medium heat or till the tomatoes turn soft and pulpy.
- Add fried jackfruit pieces, yogurt and coriander leaves, mix well and cook on medium heat for 5-6 minutes.
- Meanwhile boil 6 cups of water in a deep non-stick pan. Add salt, remaining green cardamoms, remaining black cardamoms, cloves, remaining cinnamon and 2 teaspoons ghee. Add the drained rice, mix well and cook on medium heat for 8-10 minutes.
- Drain the rice and layer it on top of the jackfruit mixture.
- Drizzle saffron milk, sprinkle mint leaves, garam masala powder and fried onions. Drizzle screw pine water. Cover with aluminium foil. Place the lid on top and cook on low heat for 10-15 minutes. Let it rest for 10-15 minutes.
- Transfer onto a serving plate, garnish with fried onions and mint leaves and serve hot with raita.
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